🥬 Old-Fashioned Cabbage Rolls
Ingredients (Serves 6–8)
For the Rolls
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1 large green cabbage
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1 lb (450 g) ground beef (or mix of beef & pork)
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1 cup cooked rice
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1 small onion, finely chopped
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1–2 cloves garlic, minced
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1 egg
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
For the Sauce
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1 can (15 oz / 425 g) tomato sauce
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1 can (14 oz / 400 g) diced tomatoes
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1 tbsp brown sugar
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1–2 tsp vinegar (optional, balances sweetness)
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½ tsp salt, ¼ tsp pepper
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1 tsp dried thyme or oregano (optional)
👩🍳 Instructions
1. Prepare the cabbage
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Bring a large pot of water to boil.
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Core the cabbage and carefully separate leaves.
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Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool.
2. Make the filling
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In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Assemble the rolls
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Place a cabbage leaf flat. Trim thick vein if necessary.
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Spoon ~2 tbsp of filling near the base.
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Fold sides over filling and roll tightly. Repeat with remaining leaves and filling.
4. Prepare the sauce
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In a bowl, mix tomato sauce, diced tomatoes, sugar, vinegar, salt, pepper, and optional herbs.
5. Cook the rolls
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Preheat oven to 350°F (175°C).
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Spread a thin layer of sauce in a baking dish.
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Arrange cabbage rolls seam-side down in the dish.
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Pour remaining sauce over rolls, covering them.
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Cover with foil and bake 1 hour, uncovered last 15 minutes for slight browning.
6. Serve
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Serve hot with mashed potatoes or crusty bread.
🌟 Tips
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Extra flavor: Sauté onions and garlic before mixing into the filling.
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Rice alternatives: Try quinoa or bulgur for a healthier twist.
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Make ahead: Cabbage rolls freeze well before or after baking.
If you want, I can also give a stovetop version that simmers in a pot instead of baking, which is faster and just as flavorful. Do you want that version?
